Frog-Eye Salad

This is a weird recipe, even for a weird recipe.

Notice that canned pineapple, in two different volumes, is listed in the ingredients? Ordinarily I can tell from context or an understanding of the recipe if that’s an error or intentional, but I’m not sure I’ve ever tasted a Frog-Eye salad and I’m overwhelmingly disinclined to rush out and do so.

I’m also not quite sure what word is being used to signify the pasta. Ordinarily this recipe would call for acini di pepe, just like this recipe for Toad-Eye Salad.

If you’ve got thoughts to add of any kind, please leave a comment. This is one of those recipes I’m only likely to reproduce out of academic curiosity or under duress.

From the box of D.W. from Cedar Falls, Iowa.

Frog-Eye Salad (Arvadia?)

1 cup sugar
2 Tbsp. flour
2-1/2 tsp. salt
1-3/4 cup pineapple juice
2 eggs, beaten
1 Tbsp. lemon juice
3 qt. water
1 T. cooking oil
1 pkg. (16 oz.) [spozzello? A small pasta, in theory]
3 cans (11 oz. each) mandarin oranges
2 cans (20 oz.) pineapple, drained [Note this appears twice]

1 can (20 oz.) crushed pineapple, drained
1 carton non-dairy whipped topping
1 cup miniature marshmallows

Combine sugar with flour and 1/2 tsp. salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice and cool to room temperature.

Bring water, remaining salt, and oil to boil. Add pasta and cook till done. Drain and rise; drain again and cool to room temperature.

Add fruit and store overnight. Next day, add Cool Whip. Salad will keep for as long as a week. It may also be frozen.



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